Ingredients:

  • 1 pound (450g) shelf-stable gnocchi (potato or cauliflower)
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional, for a kick!)
  • 1 cup (240ml) chicken broth (vegetable broth for vegetarian)
  • 1 cup (240ml) heavy cream (double cream)
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 5 ounces (140g) baby spinach, roughly chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet. Add gnocchi and cook until golden brown and slightly crispy, flipping occasionally. Remove gnocchi and set aside.
  2. Add olive oil to the same skillet. Add minced garlic and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  3. Add sun-dried tomatoes, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for 1 minute, stirring occasionally.
  4. Pour in chicken broth and heavy cream. Bring to a simmer and cook until the sauce has thickened slightly (about 5 minutes).
  5. Stir in Parmesan cheese until melted and smooth. Add baby spinach and cook until wilted (about 1-2 minutes).
  6. Return the cooked gnocchi to the skillet and toss to coat with the sauce.
  7. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese.